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MEETING DINNER MENUS
Crowne Plaza Hotel
Tuesday, January 19, 2010
Prepared by Virginia Santa Inez and Therese Morales, Crowne Plaza Hotel
BUTLER PASSED HORS D'OEUVRES
Coconut Shrimp with Sweet Chili Dip
Mini Cordon Bleu Croquettes
STATIONED HORS D'OEUVRES
Prawn Cocktail
Imported and Domestic Cheeses
Garnished with Dried Fruit Served with Sliced Baguettes and
Gourmet Crackers
FIRST COURSE
Ahi Tuna Tartar
with Fresh Avocado and Wasabi Aioli
SECOND COURSE
Prosciutto and Melon Salad
Mesclun Greens, Dried Figs, Fresh Cantaloupe
and Parma Prosciutto
THIRD COURSE
Filet Mignon and Crab Cake Duet, Cabernet Sauvignon Reduction
Served with Roasted Fingerling Potatoes and Asparagus
Vegetarian Option: Vegetable Wellington
FOURTH COURSE
Molten Chocolate Cake
Served with Vanilla Ice Cream and Creme Anglaise
INCLUDES
Fresh Baked Rolls and Butter
Freshly Brewed Coffee, Decaffeinated Coffee
and Assorted Hot Teas
Stanford Park Hotel
Tuesday, October 20, 2009
Prepared by Stanford Park Hotel
HORS D'OEUVRES
mini crab cakes on potato crisp with pimenton aioli
short rib toasts with ratatouille
FIRST COURSE
Roasted butternut squash soup
with crispy pancetta and crème fraiche
ENTREE
Pan Seared Chicken Breast stuffed with
fontina and portabella with Mediterranean olive sauce
Horseradish crusted salmon with morel cream sauce
Both served with olive oil mashed potatoes and fall succotash
DESSERT
Forest Berry Tart with Gran Marnier whipped cream
Tuesday, September 15, 2009
Prepared by Le Papillon
HORS D'OEUVRES
Lobster Brandade with Browned Butter Vinaigrette
Roasted Vegetable and Goat Cheese Pave
Housemade Mortadella with Grain Mustard Cream
Fois Gras Lollipops with Maple Sugar
Truffled Hokkaido Scallop Tartare
FIRST COURSE
Pear Salad with Baby Lettuce,
Toasted Pecans, Chambord Vinaigrette, and
Grated Feta Cheese
ENTREE
Grilled Loin of Lamb with Cabernet Jus, Vadouvan Spice, and Yogurt
Vegetarian option available —
Tortellini with Morels, Asparagus, and Madeira Cream
DESSERT
Bittersweet Chocolate Palette with Black Figs and Zinfandel Syrup
Villa Montalvo
Corinthian Event Center
Tuesday, August 18, 2009
HORS D'OEUVRES
Chef choice Hors d'oeuvres
SALAD
Romaine, Arugula and Radicchio Salad
with Asiago Cheese, Asian Pears and
Sundried Cranberry Vinaigrette
ENTREE
Chicken Provencal & Salmon with
Roasted Tomatoes, Basil, and Mushrooms
In a garlic and butter wine sauce
Grilled Vegetable Wellington
with roasted squash cream sauce
DESSERT
Chef choice Dessert
Annual "Dine-Around"
Tuesday, July 21, 2009
Xanh (Hors d'oeuvres)
Buddha Roll
Traditional Roll
Kobe Roll
Spicy Tuna Roll
Crispy Calamari
Chicken Satay
Crispy Shrimp Cakes
Ahi Tuna Tartare
Crispy Potstickers
Cantankerous Fish (Entrée)
Beet Salad
Salmon/Chicken Duo Entrée
Grilled asparagus
Jasmine Rice
The Kitchen Table (Dessert)
Seven Layer Walnut Fudge Cake with Orange Fluff
Apricot Frozen Custard
Sinfully Parve Cheesecake
Professional Culinary Institute
Tuesday, April 21, 2009
Presented by Dave Erikson, Special Events Manager
Fresh Garden Salad and Garlic Bread
Penne Pasta with Pesto and Spaghetti with Classic Homemade Tomato Sauce
Tuscan Grilled Steak and Herb Grilled Chicken
Tiramisu, Spumoni Ice Cream and Homemade Biscotti.
Tech Museum of Innovation
Tuesday, March 17, 2009
Presented by Joanna Biondi, Cafe Primavera Catering
APPETIZERS
Coconut Prawns with Sweet Thai Basil Sauce
Gourmet Cheeses, Grapes, Candied & Dried Fruits, Crackers
Chicken Satay with Spicy Thai Peanut Sauce
BUFFET DINNER
Baby Spinach Salad with Strawberries, Grapes, Candied Pecans, Maytag Blue Cheese, and tossed with Red Wine Blush Vinaigrette
Roasted Pork with Port Fig Jam
Chicken Smothered in Mushrooms
Grilled Salmon Filets with Huli Huli Sauce & Jasmine Steamed Rice
Butternut Squash & Potato Four Cheese Gratin
Vegetable Medly
Warm La Brea Bakery Rolls & Butter
“Fancy Schmancy” Dessert Buffet and Coffee
The San Jose Hilton
Tuesday, January 20, 2009
Presented by Virginia SantaInes, Catering Manager
Butler Passed Hors d’ Oeuvres
· Dungeness Avocado Crab Cakes with Roasted Pepper Aioli and Fried Leeks
· Prime Rib Skewer with Onion Ringlettes and Horseradish
· Smoked Salmon Rosette with Caviar and Truffle Oil
· Pan Seared Jumbo Scallops with Tomato Concasse
First Course:
Jumbo Prawns Nestled in Baby Butter Lettuce Hearts with Micro-Greens and Mango Relish
Second Course
Filet Mignon and Crab Claws, Cabernet Sauvignon Reduction
Duchess Potatoes and Baby Vegetable Bunch
Third Course
Poached Gala Apple Filled with Cinnamon Ice Cream and Pomegranate Sabayone
The Four Seasons
Tuesday, November 11, 2008
Presented by Julie Kiendra, Catering and Conference Services Manager
Appetizers: (Grilled Asparagus with Tomato jam, Pecorino Cheese on Crostini, Coconut Crispy Shrimp)
Lobster & Butternut Squash Soup, Sweet Corn Flan
Pomegranite Martini Sorbet (provided by Black Tie Ice Cream)
Herb Grilled Filet Mignon with Pancetta Spuma, Manchego Potato Gratin, Seasonal Mushroom Ragu
Freshly Baked Rolls & Sweet Butter
Chocolate Dome with Chocolate Mousse, Caramel Mousse, and Vanilla Creme Brulee
The Mountain Winery
Tuesday, October 21, 2008
Presented by Lauren Rippee, Catering Sales Manager
Appetizers
Coconut Shrimp with Pineapple Chutney
Roasted Mushrooms Stuffed with spinach, pine nuts, and Feta cheese
Bacon Wrapped Buffalo Tenderloin with Red Onion compote
Soup
Mushroom Bisque with Truffle Foam and Porcini Dust “cappuccino style”
Salad
Baby Arugula and spinach with almond crusted goat cheese, Lardons, roasted baby gold beets, red wine vinaigrette, garnished with pomegranate seeds
Main Course
Vegetarian dish
Point Reyes Blue Cheese Polenta Coins with Sautéed Spinach and roasted tomato Coulis
Meat Dish
6 oz Prime Filet, Dauphinois Potatoes, Sachet or Red, Green, White Asparagus, Red Wine Demi Sauce
Dessert
Pumpkin Cheesecake in a white chocolate cup, vanilla ginger mousse, and cinnamon puff pastry garnish
San Jose Marriott
Tuesday, September 16, 2008
Presented by Justin Hart, Catering Director
SALAD-- Organic Spinach, Bacon, Chopped Eggs, Red Onion, Wild Mushrooms and Sherry Vinaigrette
ENTREE-- Duet Entrée of Beef Tenderloin and Salmon with Merlot Reduction and Chef’s Selected Local Vegetables and Accompaniments
DESSERT-- Provided by Susan Herrera from Marque Foods with Starbucks Coffee.
Maggiano's Little Italy
Tuesday, August 19, 2008
Presented by Vickie Achurra, Catering Director
APPETIZER BUFFET
Stuffed Mushrooms
Bruschetta
FIRST COURSE
Freshly Baked Bread
Maggiano's Salad
Caesar Salad
SECOND COURSE
Fettuccine Alfredo, Broccoli
Spaghetti, Pomodoro Sauce
Salmon, Lemon and Herbs
Chicken Piccata
THIRD COURSE
Tiramisu
Vera's Lemon Cookies
Coffee, Hot Tea
Selection and Iced Tea
Winchester Mystery House
Tuesday, June 17, 2008
"Hors d'oeuvres Spectacular" by Pat Smith, Extravaganza Catering
- Coconut Prawns w/ Apricot Dijon Dip
- Beef Bourguignonne Cubes w/Button Mushrooms in Rich Demi Glaze
- Dungeness Crab Cakes w/Remoulade Sauce
- Bacon Wrapped Dates w/ Toasted Almonds
- Chicken Satay Skewers w/Teriyaki Glaze
- Cocktail Meatballs w/ Golden BBQ Sauce
- Kielbasa Sausage Bites w/Apricot Dijon Glaze
- Jumbo Chilled Prawns w/ Tangy Cocktail Sauce
- Vegetarian Spring Rolls (Rice Paper Delights w/ Tangy Peanut Sauce)
- Stuffed Deviled Eggs
- Sesame Seared Ahi Tuna w/ Wasabi Mustard & Cucumbers
- Gourmet & Imported Cheese Platter w/ Italian Salami & Crackers
- Smoked Salmon Canopy On Marble Swirl w/Cream Cheese and Capers
- Gourmet Sandwiches on Petite Dinner Rolls & Mini Croissants (filled with Roast Beef – Turkey – Ham & Swiss – and Apricot Cashew Chicken)
- Fresh Salmon Bites w/ Teriyaki Glaze
- Assorted Mini Desserts
- Fresh Strawberries & Pineapple served with Hot Fudge Fondue
Palo Alto Hills Golf & Country Club
Tuesday, May 20, 2008
Presented by L.T. Beaton, Catering Director
HORS D’OEUVRES:
CHAMPAGNE AND PINEAPPLE OYSTER SHOOTERS
PRAWNS SCAMPI ON BAMBOO PICKS
1ST COURSE:
MAINE LOBSTER SALAD OVER BABY BUTTER LETTUCE CUP
AVOCADO, CITRUS WEDGE, CORN KERNEL, TOMATO,
CHIVE CRÈME FRAICHE
ENTRÉE:
SERRANO HAM WRAPPED FILET MIGNON
SPANISH OLIVE & HERB COMPOTE
WITH ROASTED PEPPERS & CAPERS
MANCHEGO YUKON GOLD POTATO CROQUETTES
DESSERT:
2 desserts to be alternated between each guest. One chocolate and one Strawberry Cupcake, provided by Satura Cakes and Cakes Coquette.
The Toll House Hotel
Tuesday, April 15, 2008
Presented by Brynn Kessler, Catering Director
Reception
Chocolate Fountain and Chocolate Martinis
Dinner
Cocoa Dusted Scallop with Vanilla Butter
Mixed Greens with Chocolate Raspberry Vinaigrette
Passionfruit Sorbet
Flank Steak with Port Reduction with Chocolate, Pommes Puree and Seasonal Vegetables
Banana Lumpia
Santa Clara Hyatt Regency
Tuesday, March 18, 2008
Presented by Chef Norbert Roesch.
SHAKEN SALADS
“Mojito” — Lime Marinated Shrimp, Fresh Mint, Romaine Leaves, Pyrat XO Rum Dressing
“Acropolis” — Romaine Lettuce, Kalamata Olives, Feta, Tomato, CucumberOuzo Dressing
“The Sake” — Asian Beef, Asian Vegetable, and Japanese Udon Noodles, Sake Dressing
RISOTTO
Chef's Choice of two flavored Risotto's
DUCK
Peking Duck, Moo Shu Pancake, Freshly Deep Fried Duck Spring Roll with Cucumber and Plum Sauces
BEEF
Hand Carved Poached Beef Tenderloin, with Marjoram, Edamame-Potato and Wasabi Cream Sauce.
Santa Clara Convention Center
Tuesday, February 19, 2008
Catered by Jennifer Dahlen of Santa Clara Convention Center.
Appetizers
CHEF’S BAKED BRIE
French Bread Boule filled with imported Brie, Organic Candied Nuts, and Organic Orange Clover Honey all baked to perfection.
PASSED HORS D’ OUEVRES
Tapenade Shots featuring layered Hummus, Kalamata Spread, and Bruschetta with Italian Crostini
Shrimp Skewers in Piri Piri Sauce
Vegetarian Samosa with Mango Chutney
DAY BOAT SCALLOP
Pan Seared Scallop set atop avocado tequila cream on a grilled polenta triangle.
ROASTED BEET CARPACIO
Oven Roasted Red and Yellow Beets topped with Arugula and Red Oak with crumbled Petaluma Blue Cheese, Toasted Hazelnut, and Champagne Vinaigrette.
FREE RANGE HEARST RANCH FILET MIGNON
Grilled free range filet medallion with onion jam and accompanied by mashed Purple potatoes with essence of truffles and baby carrots, parsnips, and asparagus spears.
PORTOBELLO MUSHROOM TOWER
Layers of Portobello Mushrooms, Spinach, Red Peppers, & Yellow Squash with Red Pepper Coulis and Basil Oil
Dessert
CHOCOLATE RASPBERRY TOWER
Decadent chocolate tower with a layer of chocolate raspberry ganache and garnished with Bourbon Vanilla Bean Crème Anglais.
Upgraded VIP Bread Basket with Whipped Butter and Temecula Valley Flavored Olive Oil.
Starbucks Organic Shade Grown Mexican Coffee and Decaf and Iced Tea.
Crowne Plaza Cabana
Tuesday, January 15, 2008
Catered by Brynn Kessler, of Crowne Plaza Cabana.
Passed Hors d'Oeuvres, Cocktails, and Wine
Crabmeat and Avocado Tartlet
New Red Potato with Sour Cream & Caviar
Crispy Polenta with Sun dried Tomato Tapenade
Salad
Mixed Baby Greens Buffalo Mozzarella, Tomatoes, Fresh Basil
on a Grilled Focaccia Balsamic Vinaigrette and Pesto oil
Appetizers
Smoked Salmon – Sliced Brioches, Caper and Basil Sauce
Dinner
Duet of Herb Garlic Tiger Prawns & Sliced Sirloin Wellington
with Roasted Red Bell Pepper Sauce and Truffle Oil
~or~
Wild Mushroom Wellington with Spinach, Leek, Fennel,
Caramelized Onion, Roasted Red Bell Pepper Sauce and Truffle Oil
Side: Scalloped Potatoes and Seasonal Baby Vegetables
Dessert
Molten Chocolate Cake with Berries
Freshly Brewed Coffee, Decaffeinated Coffee & Hot Tea
Testarossa Vineyards
Tuesday, November 27, 2007
Catered by Cheryl Martinez, of Cosmopolitan Catering.
Hors d'Oeuvres, Cocktails, and Wine
SALAD
Spinach salad and Mixed Greens salad
ENTRÉE
Grilled Salmon Filet with citrus beurre blanc
Pancetta Wrapped Chicken with lemon sage sauce
Herb Roasted Vegetables
Herb Roasted Potatoes
A Special Dessert
Dolce Hayes Mansion
Tuesday, October 16, 2007
Catered by Kyla Naegle, of Dolce Hayes Mansion.
RECEPTION THE MANSION CHEESE BOARD:
DOMESTIC & IMPORTED CHEESE, DRIED FRUIT & NUTS, SLICED BAGUETTES & CRACKER
ANTIPASTO DISPLAY:
MARINATED ROAST VEGETABLES, ARTICHOKE, OLIVES, PESTO BUFFALO MOZZARELLA, HEARTS OF PALM, PROSCIUTTO & SALAMI
BUTLER PASSED HORS D’OEUVRES
ASSORTED BRUSCHETTA W/TOMATO BASIL, ARTICHOKE, GREEN & KALAMATA OLIVE
SPINACH AND FETA PHYLLO TRIANGLES
CRAB & MANGO SALAD IN CRISP PHYLLO CUP
SALAD
BABY SONOMA FIELD GREENS AND BELGIAN ENDIVE, PEAR TOMATO, TOAST PISTACHIO & BUFFALO MOZZARELLA, BASIL BALSAMIC VINAIGRETTE
ENTRÉE
GRILLED PETIT FILET MIGNON & CRAB CRUST PACIFIC SALMON, CHIVE AND ROASTED GARLIC WHIPPED POTATOES INFUSED WITH WHITE TRUFFLE OIL, GREEN PEPPERCORN SAUCE & SWEET PEPPER RELISH
CHEF’S SELECTION OF GARDEN FRESH VEGETABLES
VEGETARIAN OPTION: GRILLED EGGPLANT CANNELLONI, GRILLED EGGPLANT ROLLED W/ROAST VEGETABLES, BRAISED TENDER GREENS, SWEET PEEPER COULIS
DESSERT
CHOCOLATE MARQUIS: A RICH CHOCOLATE MOUSSE COVERED IN A DARK CHOCOLATE GANACHE, ACCOMPANIED BY A WILD BERRY AND CHOCOLATE SAUCES
Exquisite Party Rentals Tuesday, August 21, 2007
Catered by Diane Eisenhauer, of Events of Excellence Catering.
Passed Appetizers:
Chilled Strawberry Watermelon Soup Sips, with Fresh Mint
Stuffed Baby Sunburst Squash, with Ratatouille and Truffle Aioli
Angus Beef Tartare on Warm Crisp Potato Croutons, Horseradish Crème Fraîche
First Course:
Herb Roasted Sweet Prawns, Summer Corn, Tomatoes and Saffron Butter
Second Course:
Baby Beet Cucumber Salad, with Roasted Almonds, Goat Cheese, Tangerine Vinaigrette
Entrée:
Pancetta-Wrapped Pork Tenderloin, with Blackberries and Balsamic Vinegar,French Green Beans and Yukon Potato Puree
Dessert:
Individual Peach Tarts, with House Made Raspberry Ice Cream
Eulipia Restaurant
Tuesday, April 17, 2007
Hors d'Oeuvres and No-Host Bar
Tomato Bruschetta with Garlic Crostini
Select Artisan Cheese with grapes and Water Crackers
Cold Smoked Salmon Flatbread with Wasabi Crème Fraiche
Caesar Salad with Hearts of Romaine, Parmigiano-Reggiano & Garlic Croutons
Choice of
Angel Hair Pasta (with Basil Pesto and Sun Dried Tomatoes,
with Spring Vegetables & Parmigiano Reggiano
Chicken Breast with Melted Brie (on Mashed Potatoes)
with Seasonal Vegetables & Roasted Garlic Sauce)
Grilled Hanger Steak (with Sautéed Mushrooms & Caramelized Onions)
with Fingerling Potatoes and Seasonal Vegetables
Atlantic Salmon Roasted (with Cashew Nuts, Marinated in Dijon Mustard),
with Seasonal Vegetables & Lemon Butter
Choice of
Lemon and Lime Pie
Crème Brulee
New York Style Cheesecake
Sodas, coffee, hot tea, iced tea
Sonoma Chicken Coop
Tuesday, March 20, 2007
Hors d'Oeuvres and No-Host Bar
Apple Harvest Salad
(salad greens with green apples, toasted almonds, dried cranberries,
fresh berry vinaigrette, and crumpled bleu cheese)
Choice of:
Rotisserie Chicken, with two sauces:
Warm Lemon Vinaigrette (virgin olive oil with capers, herbs, crushed garlic and lemon), and
Rooster Booster BBQ (chipotle pepper & brown sugar BBQ glaze)
Smokehouse BBQ Riblets
(boneless pork ribs grilled with chipotle BBQ glaze)
King Salmon fillet
(herb-grilled and served over lemon risotto)
Homemade Foccacia Bread
Leeky Mashed Potatoes
Fresh Green Beans
Chocolate Fondue, with dipping goodies
Coffee and Iced Tea
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